3 things to make with Bulk Tomatoes

Bulk organic canning tomatoes are now available on the website! For those of you who are familiar with the benefits of canning your own tomatoes, this announcement needs no introductions. For those who haven’t yet experienced the art of canning and preserving fresh tomatoes, we have 3 suggestions to get you started.

Peeled Tomatoes

1. Fill a large pot way with water and bring to a boil. Add tomatoes for 1 minute.

2. Fill a large bowl with ice water. Place hot tomatoes directly in the icy water.

3. Peel skins and core.

4. Smash tomatoes in *prepped jars, stirring often to remove air bubbles. **Seal jars.

Roasted Tomatoes

1. Cut tomatoes in half and place in cast iron pans or casserole dishes.

2. Roast in oven at 325° for one hour.

3. Cover with herbs, a pinch of salt, garlic, and drizzle with olive oil. Roast for another 15 minutes at 325°.

4. Squish tomatoes into *prepared jars, stirring often to remove air bubbles. **Seal Jars.

Ingredients for 5lb of tomatoes: 1/4 cup of each – basil, oregano, parsley, rosemary. Pinch of salt. 8 cloves of chopped garlic. Drizzle of olive oil.

Salsa

1.Blend garlic, cilantro, poblano pepper, and 4 tomatoes in the food processor until well blended.

2. On medium heat, saute onions for about 10 minutes. Add corn and continue to saute for 5 minutes. Add salt and stir. Add blended mixture and diced tomatoes. Simmer for 15 minutes.

3. Pour salsa into *prepared jars, stirring to remove air bubbles. **Seal jars.

Ingredients for 5lb of tomatoes: 1 cob of corn, de-kerneled. 1 large white onion, diced. 1 cup cilantro. 10 cloves of garlic. 1 blackened poblano pepper (hold over burner with tongs until all black). 1 tsp salt.